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Easy Nut Cake – Gluten Free

December 5, 2009 By Leave a Comment

Can be made with walnuts or pecans – both are equally good!

It is always worth while having an emergency dessert you can whip up at a moment’s notice to take to a friend’s house, or serve to unexpected guests. This recipe was a favorite when I was growing up because, not only was it yummy, but as long as you had some graham crackers in the pantry (and we usually did) and walnuts (with friends that owned walnut orchards these were always in the freezer) it was fast! We baked it in a round pie pan and called it walnut “pie” but it probably more closely resembles cake or “bars” if you use a square pan.

pecan pie

pecan "pie"

This recipe is pretty forgiving and I have made it with both packaged gluten free graham crackers (they more closely resembled shortbread cookies) and home-made GF graham crackers (a recipe I will be posting here soon. Until then I highly recommend you try the GF graham cracker recipe from CinnamonQuill’s great blog. Having a big batch of these on hand would be worthwhile at any time!)

Gluten Free Pecan or Walnut Nut Cake
Preheat oven to 325º

Mix in one bowl:

  • 1  1/3 C finely crushed GF graham crackers (or try plain vanilla GF cookies)
  • 3/4 cup sugar (I like brown sugar, packed, but white is fine)
  • 1 tsp baking powder
  • 1 cup (a bit more is fine) chopped nuts – walnuts or pecans – lightly toasted in advance if you like.
  • 3 well beaten eggs

Spread in an oiled 9″ inch pie plate, or a square baking dish. If you like, you can place nut halves on top in a pattern and press in lightly to decorate.

Bake at 325º for 30 minutes or until the center is rounded or toothpick comes out clean. Do not overbake. Nice served with whipped cream, or cold whipped coconut milk.

Notes: If you are avoiding processed cane sugars, I have made this successfully using 2/3 C of agave nectar – adding one more egg and maybe a few tablespoons more crushed graham crackers.

This was taken to a wheat eating friends house – where I was asked for the recipe – my yardstick on a successful recipe!

The original recipe called for a full cup of sugar. I am trying to reduce the amount of sugar I consume, and find that most recipes are just as good when I cut back by 1/4. If you use cookies instead of graham crackers and they are very sweet, you might even want to cut back a bit more on the sugar.

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Gluten Free Lazy Daisy Cake Recipe

November 19, 2009 By Leave a Comment

Lazy Daisy Cake has been around since I was a kid, at least. Not that we are going to discuss how long ago that was. My grandma’s next door neighbor gave her this recipe and it found its way into my recipe box when I moved away from home.

gluten free lazy daisy cake

gluten free lazy daisy cake

The cake is a super easy yellow cake with an also easy broiled coconut “frosting” . The whole thing can be whipped together in a trice for company, or to satisfy a sudden sweet tooth. The cake recipe can be used with other frostings too, it is a great basic yellow cake recipe.

I de-glutinized the original recipe and also replaced the refined cane sugar. The end result is a slightly less sweet, slightly more healthly (more fiber), but every bit as toothsome cake. When it came out of the oven I couldn’t stop sneaking little pieces. :)

This cake is wheat free, gluten free, refined cane sugar free and can easily be adjusted to be dairy free (see notes).

GF Lazy Daisy Cake
preheat oven to 350º

  • 1/3 cup rice flour
  • 1/3 cup millet flour
  • 1/3 cup coconut flour
  • 1 tsp. baking powder
  • 2 TBSP butter
  • 1/3 cup coconut milk
  • 1/3 cup agave nectar (use a little more for sweeter cake)
  • 1 tsp GF vanilla
  • 3 eggs

Sift flour and baking powder together in a small bowl.

Combine coconut milk, butter and agave nectar in a small pan and heat just until butter is melted. Add vanilla. Mix well.

In a large bowl, beat eggs with an electric mixer until light yellow and slightly thick. Bubbles will be very tiny. With a whisk, mix the liquid alternately with the flour into the eggs 1/3 at a time. Whisk well to incorporate.

Pour batter into an oiled 8″ square cake pan and bake in preheated oven at 350º for about 20 minutes or just until tester inserted into cake comes out clean. Do not over bake.

While cake is still warm, combine and spread over the top:

5 TBSP date sugar

3 TBSP coconut milk

3 TBSP melted butter

1/2 C shredded organic coconut (unsweetened)

Place under broiler for a few minutes until it starts to puff/bubble and/or brown. Watch very carefully, don’t turn your back, it burns easily!

Note: for dairy free cake, use unrefined organic coconut oil in place of butter.

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Gluten Free Chocolate Cake

March 17, 2009 By Leave a Comment
 

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

This is a gluten free, egg free, dairy free recipe, cane sugar free
This recipe was based on one my great Aunt Anne used to make for picnics when I was a little girl. When I went on a allergy elimination diet – gluten free, egg free, dairy free, and sugar (cane) free -  finding a sweet treat that I could enjoy, and serve to guests too, was a challenge. This recipe met it nicely, and it’s fast and easy to make.

  • 2/3 C fructose (or experiment with your favorite dry sweetener)
  • 1 1/2 C “The Cravings Place” Gluten Free All Purpose Pancake and Waffle Mix
  • 1/2 C good quality baking cocoa
  • 2 tsp NRG or other egg replacer (you may substitute 1 lightly beaten egg if you can eat eggs – add with the coconut oil in stead of w/ dry ingredients)

-Mix dry ingredients together well-

-add to the top–
  • 1/2 C organic, unrefined coconut oil

–Pour over all–

  • 1 1/4 tsp. baking soda dissolved in
  • 1 1/3 C boiling water

Mix well – until coconut oil is melted – pour into an oiled 8 inch round cake pan.

Bake in preheated 350 degree oven 20-22 minutes or until toothpick just barely comes out clean. Do not overbake or cake will become dry.

The cake in the picture is topped with coconut date topping.

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